IngredientsFor the vinaigrette:
1 cup Fresh Basil
1 teaspoon Dijon Mustard
1/4 cup White Wine Vinegar
2/3 cup Extra Virgin Olive Oil
1 pinch Kosher Salt and Freshly Ground Pepper
1 large pinch Granulated Sugar
For the salad:
1 head Iceberg Lettuce
1 package Melissa’s Cooked Quinoa
1 package Melissa’s Peeled & Steamed Chickpeas
1 (10 oz.) container Melissa’s Baby Heirloom Tomatoes
4 Melissa’s Mini Cucumbers
Place the basil and the next 3 vinaigrette ingredients into a blender and process until smooth. Blend in the salt, pepper, sugar and juice from the lime. Set aside.
In a large bowl, add the chopped lettuce. Crumble the quinoa into the lettuce and add the chickpeas. Halve the tomatoes, cut the cucumbers into bite-size pieces and add to the salad. Mix well.
Mix the vinaigrette to bring it back together and mix into the salad or serve it on the side. Makes about 4-6 servings.